Archive for the ‘Ice cream’ Category


Raspberry-Champagne Sorbet

July 3, 2011

Another winner from The Perfect Scoop! This one was Michele’s idea, and what a great idea it was. I used fresh raspberries and Asti instead of champagne. If you haven’t had it, Asti is super-sweet – think sparkling grape juice with alcohol. I could have cut down on the sugar, but my super-sweet version was pretty tasty. I loved how soft and smooth this was even after being in the freezer overnight. Most of all, though, I loved the shade of pink! This was a big hit with my husband too. Definitely one to make again, and I may try using Prosecco next time. Be sure to check out Michele’s version with white chocolate sauce!

The original recipe says to use a food mill or push the raspberries through a strainer. Michele used her Vitamix, which gave me the idea to use my immersion blender. I blended the mixture and then strained it to remove the seeds. It worked great! I think pushing the whole berries through a strainer would be a lot of work.

Raspberry-Champagne Sorbet

From The Perfect Scoop

1 1/4 cups Champagne or sparkling wine
1/4 cup water
1/2 cup sugar
2 cups raspberries (fresh or frozen)

Mix everything except the raspberries in a medium, nonreactive saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Remove from the heat, add the raspberries, and cover the saucepan. Let stand 10 minutes. Pass the mixture through a food mill with a fine disk, or use a blender or immersion blender to puree the raspberries. Strain the mixture to remove the seeds. Chill thoroughly and then freeze in your ice cream maker according to the manufacturer’s instructions.


Watermelon Sorbetto

June 23, 2011

Have you noticed that it’s far less expensive per pound to buy a whole watermelon than it is to buy a cut piece? With two people in our house, a piece is all I really need, but a whole watermelon on sale is hard to resist.

Much of my latest melon bargain was consumed in chunks, but we also drank one batch of watermelon margaritas and I made this delicious Watermelon Sorbetto from The Perfect Scoop. I skipped the chocolate chips – aren’t most watermelons these days seedless anyway?

Thank you David Lebovitz for this delicious scoop of summer, and thank you Jessica of Cookbookhabit for sending me a copy of the book! I won her giveaway and wanted to make the same recipe she did. I’m looking forward to seeing what other recipes she churns up this summer. If you have a favorite from The Perfect Scoop, let me know!

If you want to do a trial run of the book, see if it’s at your library (mine has a copy!). You can also find the recipe here on Google Books.


Cranberry and Vanilla Bean Sorbet

November 6, 2010

It’s cranberry season! How about a refreshing cranberry dessert? This would be a great addition to your Thanksgiving meal, or would be something a little different to serve with all those Thanksgiving leftovers. Speaking of leftovers, I used some of this sorbet to make cranberry margaritas, which were delicious. I don’t have an exact recipe, but I mixed up some basic margarita ingredients and then added a few scoops of sorbet in place of some of the ice.

I found the recipe here on Effort to Deliciousness; I was actually looking on Margot’s site for the recipe for this recipe (which I also found on her site) but was excited to find a cranberry recipe since I had just received a fresh-from-the-bog bag of cranberries from my in-laws.

You can also find the recipe here on Epicurious. It’s easy to make, and I made it easier by puréeing it with an immersion blender instead of putting it into a blender in batches. Well, it was easier in theory, but I forgot to take the vanilla bean out before putting the immersion blender in, and then I had to strain out the chopped up vanilla bean. I realized my mistake right away, but my version may have had more vanilla flavor than intended!


Salted Butter Caramel Ice Cream

October 20, 2010

I made this Salted Butter Caramel Ice Cream for my husband’s birthday, but don’t wait for a special occasion to make it. It’s so good!

You can’t find the recipe in The Perfect Scoop, but you can find it here on David Lebovitz’s website. In his post, he explains why he didn’t put it in the book. Really David, you thought that Parsley Ice Cream was more important than this? I admit I haven’t tried the Parsley Ice Cream, but I don’t see how it could compete.

I made a couple of changes to the recipe:

  • I used all whole milk instead of whole milk and cream. I know it changes the texture, but this was still smooth and creamy and I prefer to trim out some fat calories this way.
  • Instead of the caramel praline mix-in, I used 1/2 cup of these, which are pretty darn good.

I’m sure if David Lebovitz read this, he’d be saying really, Jill, couldn’t you stick to the recipe?

We loved this! It got a lot of “this is so good” comments from my husband. Two thumbs up (and a paw up from the dog who loves to lick the bowl).


Nectarine Frozen Yogurt

September 3, 2010

I bought the cutest basket of nectarines at Trader Joe’s; six of them tucked into a plastic container covered with netting and a tag that said “ripen in the fruit bowl.” They did ripen nicely, but of course they were all ready to eat at the same time. I ate one and wanted to take advantage of the rest while they were fresh without feeling like I had to cram them down and force my husband to help me eat them. The solution? Nectarine frozen yogurt. It’s summer in a bowl; fresh and delicious with no worrying over rapidly ripening fruit.

This is adapted from the Peach Frozen Yogurt recipe in David Lebovitz’s The Perfect Scoop, which is a fantastic book. I used nectarines instead of peaches and fat-free yogurt instead of whole milk yogurt. I also used an immersion blender to puree the fruit – so much easier than transferring it to a blender or food processor. No ice cream maker? Check out David Lebovitz’s method for making ice cream without a machine. I have not tried this myself, but have read many good reviews of this technique.

Nectarine Frozen Yogurt

adapted from The Perfect Scoop

1 1/2 pounds (675 g) ripe nectarines (about 5 large nectarines)
1/2 cup (125 ml) water
3/4 cup (150 g) sugar
1 cup (240 g) plain fat-free yogurt (I used Dannon All-Natural Plain Nonfat yogurt)
A few drops fresh lemon juice

Peel the nectarines with a vegetable peeler or knife. Slice them in half, remove the pits, and cut them into chunks. In a medium, non-reactive saucepan, cook the nectarines and water over medium heat, covered, stirring occasionally, until soft and cooked through, about 10 minutes. Remove from the heat, stir in the sugar until it dissolves, and thoroughly chill in the refrigerator. (I recommend chilling it overnight.)

When the nectarines are cool, add the yogurt and puree with an immersion blender until it is almost smooth but still has some chunks. If you don’t have an immersion blender, puree the mixture in a blender or food processor. Stir in the lemon juice. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.


Tuesdays w/Dorie: Chocolate Ganache Ice Cream

August 10, 2010

This week’s recipe for the Tuesdays with Dorie bakers is Chocolate Ganache Ice Cream, selected by the wonderful Katrina of Baking and Boys! Katrina is a chocolate lover and mom extraordinaire…and quite outnumbered as the only female in her household of four boys and a husband. I think she keeps her sanity by whipping up amazing treats in her kitchen: Almost every week, she presents many variations on the weekly TWD recipe, with a healthy dose of cute photos of her family. She also makes a ton of non-TWD goodies, always with a creative flair. Let’s just say that I wish I lived next door to her. But since I don’t, it was fun to churn this ice cream in her honor.

What I did:
  • I made 1/2 of the recipe.
  • I used half and half instead of cream.
  • I can’t remember exactly what kind of chocolate I used! But it was tasty, and I think it was about 50-55% cocoa.

How it went: Well. I went into it with a good attitude. I really did! But I came out of it straining cooked egg out of the custard. Custard and I have an iffy relationship. Somehow all the chocolate didn’t melt, so it was speckled. On the bright side, the final product was free of scrambled eggs!

How it tasted: Very good! The tiny bits of unmelted chocolate actually added interest to the texture; they were like micro-sized chocolate chips. My husband liked it a lot and described it as “fancy chocolate ice cream.” Thumbs up from both of us!

Want to give it a spin? You can find the recipe on page 430 of Baking: From My Home to Yours, and Katrina will have the recipe published today.


Refreshing Ice Creams and Sorbets

June 19, 2010

Is it hot where you are? I’m enjoying the heat. Summer only comes around once a year, and it’s a great excuse to enjoy some refreshing ice cream. I posted some great frozen treats on my blog last year, so I thought I’d share some of my favorites with you. Last weekend I picked strawberries and pretty quickly turned some of them into Strawberry Buttermilk Gelato. This year’s berries were good but not quite as sweet as last year, so I used the full amount of sugar called for in the recipe. Let your tastebuds be your guide. I sliced a bunch more of the berries and froze them in 2 1/2 cup portions so they’re ready to go for future batches of this great treat.

How about some Watermelon Sorbet

…or perhaps some Lime Coconut Ice Cream?

All of these taste great and aren’t overboard in the calorie and fat department. Enjoy and stay cool!

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